Help with pairing

Those sound to me like things with which I'd greatly prefer a white, but we all have different tastes in these things.

I'd go for a light pinot noir.

Like Ronin, I thought of pinot noir. But what kind of dressing on the salad? That would be a significant factor influencing the choice of wine, I think.

"Zeppo" skrev i melding news: snipped-for-privacy@mid.individual.net...

German Riesling of course, a dry Mosel for the salad, a lightly sweet Rhine for the hummus.

But why not a good dark rosé - a Cerasuolo type from Italy?

Anders

The dressing is olive oil, white vinegar, lemon juice, garlic and oregano.

Jon

Hmmm, I did just pick up a few bottles of an Argentinean Malbec rosé I really liked. It's a 2007 Alta Vista Mendoza. I've already pulled a 2006 Herman Weimer semi-dry Riesling for the hummus. Jon

"Zeppo" wrote in news: snipped-for-privacy@mid.individual.net:

For the salad, I would serve a young Albariño. For the hummus with smoked paprika, a Kabinett riesling with some residual sugar (but not too much) would be ok with the spicy notes of Smoked Paprika and the chickpeas flavor.

s.

"Zeppo" wrote in news: snipped-for-privacy@mid.individual.net:

I think you would do well with that choice, as it was my previous suggestion (mental note: read the full thread before replying).

s.

Thanks to everyone for their suggestions.

I went with the Herman Weimer semi-dry Riesling for the Humus, which worked wonderfully, and the Alta Vista Malbec Rose which did not work so well. However I tried matching to the other wines that folks brought to sample and really didn't find a great match among the 25 other wines available. Of course, my taste buds were probably shot after the fifth or sixth wine anyway.

All in all a fine event. Some excellent food and some very nice wines and some great company.

Jon